Comportamiento del perfil de ácidos grasos de aceites y materias grasas hidrogenadas sometidos a calentamiento prolongado
Frying is highly applied in both industrial and household fields. Since it involves heating an edible oil or fat to temperatures near 200°C, complex physical and chemical changes occur. In Chile, hydrogenated shortenings are used for frying, which have shown high trans fatty acids (TFA) content. Th...
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Facultad de Ciencias Agrarias-UNCuyo
2022
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| Acceso en línea: | https://revistas.uncu.edu.ar/ojs3/index.php/RFCA/article/view/6146 |
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I11-R107article-61462022-10-18T17:30:45Z Comportamiento del perfil de ácidos grasos de aceites y materias grasas hidrogenadas sometidos a calentamiento prolongado Comportamiento del perfil de ácidos grasos de aceites y materias grasas hidrogenadas sometidos a calentamiento prolongado Zamorano, Marcela Martínez, Sarita Medel, Joaquín grasas hidrogenadas aceites de girasol perfil en ácidos grasos ácidos grasos trans hydrogenated shortenings sunflower oil fatty acid profile trans fatty acids Frying is highly applied in both industrial and household fields. Since it involves heating an edible oil or fat to temperatures near 200°C, complex physical and chemical changes occur. In Chile, hydrogenated shortenings are used for frying, which have shown high trans fatty acids (TFA) content. The objective of this work was to determine changes in the fatty acid profile, with emphasis on TFA, during heating of different types of hydrogenated fats and oils. For this, seven types of fat and sunflower oil , considered as a control , were subjected to a heating cycle for 50 h and were evaluated at 0, 10, 20, 30, 40 and 50 h.The fatty acids profile, including trans fatty acid, were determinate by GLC according to the UNE 5509 Norm. Results demonstrated that all studied fats showed changes in fatty acid profile during heat treatment, with decrease of polyunsaturated fatty acids and increase or maintained constant the monounsaturated and saturated fatty acids. Trans fatty acids showed significant content of hydrogenated fats (20%), which remained constant throughout the heating. The sunflower oil and high oleic sunflower oil were shown to be the most suitable for frying as it showed no presence of TFA and remained suitable for use up to 40 h of heating. La fritura es un proceso altamente utilizado a nivel industrial y casero, el que considera someter a las grasas a temperaturas cercanas a los 200°C, con lo cual se producen complicados cambios físicos y químicos. En Chile, se utilizan para freír mantecas hidrogenadas las cuales han mostrado alto contenido en ácidos grasos trans (AGT). Este trabajo tiene como objetivo determinar los cambios en el perfil en ácidos grasos, con énfasis en AGT, de diferentes tipos de materias grasas hidrogenadas y aceites vegetales sometidos a calentamiento. Para esto se evaluó y se sometió a un ciclo de calentamiento por 50 h 7 diferentes tipos de materias grasas y como control se consideró a aceite de girasol, se evaluaron los tiempos 0, 10, 20, 30, 40 y 50 h. La composición en ácidos grasos se realizó por cromatografía gas - liquido previa preparación de los ésteres metílicos según Norma española, UNE-EN ISO 5509. Los resultados mostraron que la composición en ácidos grasos de todas las materias grasas estudiadas presentaron modificación durante el tratamiento térmico, observándose una disminución de los ácidos grasos poliinsaturados y un aumento o preservación de los ácidos grasos monoinsaturados y saturados. Los ácidos grasos trans mostraron c o n t e n i d o s i m p o r t a n t e s e n m a n t e c a s hidrogenadas (20%), los que se mantuvieron constantes durante todo el calentamiento. El aceite de girasol y el de girasol alto oleico resultaron ser los más adecuados para freír, ya que no mostraron presencia de AGT y se mantuvieron aptos para ser utilizados hasta las 40 h de calentamiento. Facultad de Ciencias Agrarias-UNCuyo 2022-10-17 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistas.uncu.edu.ar/ojs3/index.php/RFCA/article/view/6146 Revista de la Facultad de Ciencias Agrarias UNCuyo; Vol. 45 No. 1 (2013): January-June; 153-167 Revista de la Facultad de Ciencias Agrarias UNCuyo; Vol. 45 Núm. 1 (2013): Enero-Junio; 153-167 1853-8665 0370-4661 spa https://revistas.uncu.edu.ar/ojs3/index.php/RFCA/article/view/6146/5002 https://creativecommons.org/licenses/by-nc-sa/3.0/deed.es |
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Revista de la Facultad de Ciencias Agrarias |
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Online |
| author |
Zamorano, Marcela Martínez, Sarita Medel, Joaquín |
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Zamorano, Marcela Martínez, Sarita Medel, Joaquín Comportamiento del perfil de ácidos grasos de aceites y materias grasas hidrogenadas sometidos a calentamiento prolongado grasas hidrogenadas aceites de girasol perfil en ácidos grasos ácidos grasos trans hydrogenated shortenings sunflower oil fatty acid profile trans fatty acids |
| author_facet |
Zamorano, Marcela Martínez, Sarita Medel, Joaquín |
| author_sort |
Zamorano, Marcela |
| title |
Comportamiento del perfil de ácidos grasos de aceites y materias grasas hidrogenadas sometidos a calentamiento prolongado |
| title_short |
Comportamiento del perfil de ácidos grasos de aceites y materias grasas hidrogenadas sometidos a calentamiento prolongado |
| title_full |
Comportamiento del perfil de ácidos grasos de aceites y materias grasas hidrogenadas sometidos a calentamiento prolongado |
| title_fullStr |
Comportamiento del perfil de ácidos grasos de aceites y materias grasas hidrogenadas sometidos a calentamiento prolongado |
| title_full_unstemmed |
Comportamiento del perfil de ácidos grasos de aceites y materias grasas hidrogenadas sometidos a calentamiento prolongado |
| title_sort |
comportamiento del perfil de ácidos grasos de aceites y materias grasas hidrogenadas sometidos a calentamiento prolongado |
| description |
Frying is highly applied in both industrial and household fields. Since it involves heating an edible oil or fat to temperatures near 200°C, complex physical and chemical changes occur. In Chile, hydrogenated shortenings are used for frying, which have shown high trans fatty acids (TFA) content. The objective of this work was to determine changes in the fatty acid profile, with emphasis on TFA, during heating of different types of hydrogenated fats and oils. For this, seven types of fat and sunflower oil , considered as a control , were subjected to a heating cycle for 50 h and were evaluated at 0, 10, 20, 30, 40 and 50 h.The fatty acids profile, including trans fatty acid, were determinate by GLC according to the UNE 5509 Norm. Results demonstrated that all studied fats showed changes in fatty acid profile during heat treatment, with decrease of polyunsaturated fatty acids and increase or maintained constant the monounsaturated and saturated fatty acids. Trans fatty acids showed significant content of hydrogenated fats (20%), which remained constant throughout the heating. The sunflower oil and high oleic sunflower oil were shown to be the most suitable for frying as it showed no presence of TFA and remained suitable for use up to 40 h of heating.
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| publisher |
Facultad de Ciencias Agrarias-UNCuyo |
| publishDate |
2022 |
| url |
https://revistas.uncu.edu.ar/ojs3/index.php/RFCA/article/view/6146 |
| topic |
grasas hidrogenadas aceites de girasol perfil en ácidos grasos ácidos grasos trans hydrogenated shortenings sunflower oil fatty acid profile trans fatty acids |
| topic_facet |
grasas hidrogenadas aceites de girasol perfil en ácidos grasos ácidos grasos trans hydrogenated shortenings sunflower oil fatty acid profile trans fatty acids |
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